Acetaia di Giorgio – Traditional Balsamic Vinegar DOP. The keyword here is ‘Traditional’. Unlike ordinary vinegar which has its origins in an alcoholic liquid, Traditional Balsamic Vinegar is produced directly from the grape juice (must) then placed in rare high-quality wooden barrels for a minimum of 12 years and up to 25 years or more. Through nothing but the evaporative process, micro-biotic and enzymatic modifications unite to achieve an exceptional balanced consistency, fragrance and flavour. It’s unlike anything you have ever tasted before.
Acetaia di Giorgio – Traditional Balsamic Vinegar of Modena DOP. The key word here is ‘Traditional’. Through nothing but the evaporative process, microbiotic and enzymatic modifications unite to achieve an exceptional balance in consistency, fragrance and flavour. It’s unlike anything you have ever tasted before.
Traditional Balsamic Vinegar of Modena D.O.P is not what we (in North America) think Balsamic Vinegar is. It’s like comparing real maple syrup to maple flavoured corn syrup.
Unlike ordinary vinegars which has its’ origins in alcoholic liquid, real balsamic is produced directly from grape juice. Grapes (Trebbiano or Lambrusco ) harvested in the region of Modena in which balsamic vinegar is produced, are crushed and their liquid “must” is boiled in an open vat over a fire. This liquid is then placed in high quality wooden barrels which through the oxidation process only, is transformed into balsamic vinegar. The barrels are kept in a vinegar loft (acetaia) where over a minimum of twelve years, the precious liquid inside is lovingly curated through a special technique involving transfers and topping up from barrel to barrel. Over many years microbiotic and enzymatic modifications unite to achieve un exceptional balance in fragrance and flavour.